FAZENDA SERRA DO BONÉ 2017 - Brazil Pulped Naturals 2017 Verified listing

Characteristics of the coffee lot

Processing: Pulped Natural

Variety: Red Catucaí

Average elevation: 1250 masl

Characteristics of the property

Location: Araponga, MG

Region: Matas de Minas

Total area: 150 ha

Area planted with coffee: 60 ha

Highest elevation: 1400 masl

Lowest elevation: 1100 masl

Telephone: +55 31 98362-6556 / 97154-0158

E-mail: matheussanglard.ufv@gmail.com

Score: 87.50

History of the farm

Since 1988, when the producer’s father bought the property in Araponga, MG, coffee has been grown. The farm had a small area of coffee crops, and over the years new areas were planted. At first, in addition to the small coffee fields, there was a larger pasture, where dairy cattle were raised. Over time, the family realized that the land was better suited for coffee and replaced the pastures with coffee fields. In 2003, the family participated in the Cup of Excellence® for the first time and were champions, which encouraged them to begin working on improving the quality of the coffees produced on the farm. Uniting the region where the farm is located (1000 to 1400 meters of elevation) and post-harvest practices used in production, the farm’s coffee stood out on the quality coffee market.

Some important awards:

2003 Cup of Excellence® 1st place (Fazenda

Serra do Boné)

2006 Cup of Excellence® 4th place (Fazenda

Serra do Boné)

2009 Cup of Excellence® 19th place (Fazenda

Serra do Boné)

2010 Cup of Excellence® 2nd place (Fazenda

Serra do Boné)

2014 Cup of Excellence® 6th place (Fazenda

Criciúma – Branch of Fazenda Serra do Boné)

among others.

Nowadays all of the drying processes is done on African beds, which ensures the quality of the beans, independent of rainfall during the drying period. The producer is motivated to increasingly work with specialty coffees because he knows that his family is involved in the process. Two years ago, one of his sons graduated as an agronomist engineer and is working with his, helping with the entire specialty coffee production process. The producer’s youngest son is currently studying to be an agronomist engineer.

Coffee processing system

Today the majority of the coffee on the farm is processed in the wet method, pulped natural. All of the coffee on the property is dried on African beds and a maximum of care is given to drying the coffee without interfering with operations, as the producers have learned that slow drying increases quality.

Concern about quality

To make quality coffee, the producers worry about several aspects, from the fields to the warehouse. They are concerned with cultivation of the crops and always think of how to do everything more efficiently, seeking quality and productivity in their coffee in a way that is not harmful to the environment. While harvesting each plot, the producers are careful to pick the fruits at their peak ripeness. They seek a maximum of care during post-harvest processing, during which all drying is done on African beds as slowly as possible. When the coffee reaches the ideal humidity, they allow it to rest inside the parchment before processing it, as this process improves its quality.